Indicators of stress and quality meat in broilers slaughtered by the “Halal”
Autor(a) principal: | |
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Data de Publicação: | 2012 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Semina. Ciências Agrárias (Online) |
Texto Completo: | https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978 |
Resumo: | This research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the “Halal” method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the “Halal” method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force – FC) were measured in “Pectoralis major” muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the “Halal” method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the “Halal” method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method “Halal”. It is concluded that the “Halal” method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat. |
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Semina. Ciências Agrárias (Online) |
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Indicators of stress and quality meat in broilers slaughtered by the “Halal”Indicadores de estresse e qualidade da carne em frangos abatidos pelo método “Halal”Humane slaughterConventional slaughterElectrical stunningHALALPSE.PRODUÇÃO ANIMALAbate humanitárioAbate tradicionalInsensibilização elétricaHalalPSE.Produção AnimalThis research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the “Halal” method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the “Halal” method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force – FC) were measured in “Pectoralis major” muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the “Halal” method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the “Halal” method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method “Halal”. It is concluded that the “Halal” method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat.Este trabalho teve como objetivo avaliar o estresse e a qualidade da carcaça e da carne de frangos abatidos pelo método “Halal”. Foram avaliadas 120 carcaças, 60 frangos abatidos pelo método tradicional e 60 frangos abatidos pelo método “Halal”, com peso médio de 3,8 kg de peso vivo e idade de 49 dias. No momento da sangria foi coletado sangue para análise dos níveis de creatina fosfoquinase, lactato e hemograma. Após o abate foi verificado nas carcaças a presença de hematomas, contusões, hemorragias musculares e fraturas. No músculo peitoral (Pectoralis major) foi mensurado o pH inicial e final, a cor (CIELAB), a perda de água por gotejamento (PAG) e por pressão (PAP) e a maciez (Força de cisalhamento – FC). Os níveis de lactato foram mais elevados e de monócitos mais baixos nos frangos abatidos pelo método “Halal”, indicando maior nível de estresse, embora a porcentagem de hematócrito tenha sido maior para o abate tradicional. Animais abatidos pelo método “Halal” apresentaram lesões de maior tamanho nas asas e carnes com menores valores de pH inicial e final, maior luminosidade (L*) e maior índice de vermelho (a*). Foi observado maior frequência de carcaças PSE (cor pálida, textura mole, exsudativa) nos animais abatidos pelo método “Halal”. Conclui-se que o método de abate Halal para frangos, aumenta o estresse assim como o tamanho das lesões das carcaças e maior frequência de carcaças PSE, diminuindo a qualidade da carne de frango.UEL2012-12-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionpesquisaapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/1097810.5433/1679-0359.2012v33n6p2451Semina: Ciências Agrárias; Vol. 33 No. 6 (2012); 2451-2460Semina: Ciências Agrárias; v. 33 n. 6 (2012); 2451-24601679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978/11707Copyright (c) 2012 Semina: Ciências Agráriashttp://creativecommons.org/licenses/by-nc/4.0info:eu-repo/semantics/openAccessBridi, Ana MariaFonseca, Nilva Aparecida NicolaoSilva, Caio Abércio daBalarin, Mara Regina StippFlaiban, Karina Keller Marques da CostaCostantino, CamilaTarsitano, Marina AvenaCardoso, Thales de Almeida Bitencourt2023-01-27T13:22:02Zoai:ojs.pkp.sfu.ca:article/10978Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2023-01-27T13:22:02Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false |
dc.title.none.fl_str_mv |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” Indicadores de estresse e qualidade da carne em frangos abatidos pelo método “Halal” |
title |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” |
spellingShingle |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” Bridi, Ana Maria Humane slaughter Conventional slaughter Electrical stunning HALAL PSE. PRODUÇÃO ANIMAL Abate humanitário Abate tradicional Insensibilização elétrica Halal PSE. Produção Animal |
title_short |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” |
title_full |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” |
title_fullStr |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” |
title_full_unstemmed |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” |
title_sort |
Indicators of stress and quality meat in broilers slaughtered by the “Halal” |
author |
Bridi, Ana Maria |
author_facet |
Bridi, Ana Maria Fonseca, Nilva Aparecida Nicolao Silva, Caio Abércio da Balarin, Mara Regina Stipp Flaiban, Karina Keller Marques da Costa Costantino, Camila Tarsitano, Marina Avena Cardoso, Thales de Almeida Bitencourt |
author_role |
author |
author2 |
Fonseca, Nilva Aparecida Nicolao Silva, Caio Abércio da Balarin, Mara Regina Stipp Flaiban, Karina Keller Marques da Costa Costantino, Camila Tarsitano, Marina Avena Cardoso, Thales de Almeida Bitencourt |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Bridi, Ana Maria Fonseca, Nilva Aparecida Nicolao Silva, Caio Abércio da Balarin, Mara Regina Stipp Flaiban, Karina Keller Marques da Costa Costantino, Camila Tarsitano, Marina Avena Cardoso, Thales de Almeida Bitencourt |
dc.subject.por.fl_str_mv |
Humane slaughter Conventional slaughter Electrical stunning HALAL PSE. PRODUÇÃO ANIMAL Abate humanitário Abate tradicional Insensibilização elétrica Halal PSE. Produção Animal |
topic |
Humane slaughter Conventional slaughter Electrical stunning HALAL PSE. PRODUÇÃO ANIMAL Abate humanitário Abate tradicional Insensibilização elétrica Halal PSE. Produção Animal |
description |
This research was aimed to evaluate the stress as well as carcass and meat quality of broilers slaughtered by the “Halal” method. 120 carcasses were evaluated, 60 broilers were slaughtered by the traditional method and 60 broilers by the “Halal” method, with live weight of 3.8 kg and 49 days old. Exsanguination blood samples were collected to measure the levels of creatine phosphokinase, lactic acid and hemogram. After the slaughter each carcass had been evaluated to verify the presence of bruises, contusions, muscle bleeding, and fractures. Initial and final pH, color (CIELAB), drip (PAG) and pressing water loss (PAP) and tenderness (shear force – FC) were measured in “Pectoralis major” muscle. The lactic acid levels were higher and lower in monocytes for the broilers slaughtered using the “Halal” method, indicating higher stress levels, while the percentage of hematocrit was great to the traditional slaughter. Animals slaughtered by the “Halal” method had wing bruises with bigger size and meat with lower pH values the initial and final, higher lightness (L*) and higher redness (a*). It was observed higher frequency of PSE carcass (pale, soft, exsudative) slaughtered by method “Halal”. It is concluded that the “Halal” method of slaughter for chickens, stress increases and the size of the lesions of carcasses and higher frequency of PSE carcasses, reducing the quality of chicken meat. |
publishDate |
2012 |
dc.date.none.fl_str_mv |
2012-12-05 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion pesquisa |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978 10.5433/1679-0359.2012v33n6p2451 |
url |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978 |
identifier_str_mv |
10.5433/1679-0359.2012v33n6p2451 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/10978/11707 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2012 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2012 Semina: Ciências Agrárias http://creativecommons.org/licenses/by-nc/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
UEL |
publisher.none.fl_str_mv |
UEL |
dc.source.none.fl_str_mv |
Semina: Ciências Agrárias; Vol. 33 No. 6 (2012); 2451-2460 Semina: Ciências Agrárias; v. 33 n. 6 (2012); 2451-2460 1679-0359 1676-546X reponame:Semina. Ciências Agrárias (Online) instname:Universidade Estadual de Londrina (UEL) instacron:UEL |
instname_str |
Universidade Estadual de Londrina (UEL) |
instacron_str |
UEL |
institution |
UEL |
reponame_str |
Semina. Ciências Agrárias (Online) |
collection |
Semina. Ciências Agrárias (Online) |
repository.name.fl_str_mv |
Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL) |
repository.mail.fl_str_mv |
semina.agrarias@uel.br |
_version_ |
1799306066496847872 |